Jo in Singapore's Note:
This is my favourite Thai dish of all time! I lived in Bangkok for 5 years and this was a staple of my diet. My husband and I like it very very spicy, so if you don't, cut the spice by at least half. If you prefer rice to noodles, leave them out and serve this over rice. Then it would be called "Larb Gai (Moo)". This recipe came from a Thai cooking website and has been modified slightly.
My Private Note
Units: US | Metric
- 1 (1 1/2 ounce) package bean thread noodles (Mung bean noodles)
- 1/2 cup shallot, sliced finely (small red onions)
- 1 lb ground chicken or 1 lb pork, cooked
- 2 garlic cloves, chopped finely
- 2 tablespoons uncooked jasmine rice (khao koor (see below)
- 1/2 tablespoon ground thai chili powder (or cayenne will do)
- 1 tablespoon red chili pepper flakes
- 2 1/2 tablespoons fish sauce
- 2 1/2 tablespoons lime juice
- 1/4 cup spring onion, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves
- 1Soak bean threads in water for at least 5 minutes, then use scissors to cut it a few times into 2-3 inch pieces. Boil in water for just 2 minutes, drain, place in bowl, drizzle a small amount of vegetable oil over noodles to prevent them sticking together, and set aside. Do this while the chicken (or pork) cooks.
- 2To prepare khao koor: get a skillet fairly hot, and add 2 tablespoons of uncooked jasmine rice. Keep it moving until the rice starts to turn golden brown. Remove from the heat and allow to cool. Grind to a fairly coarse powder in a mortar and pestle or coffee grinder. The powder should retain some texture and not be too fine a powder.
- 3In the same skillet, cook the chicken/pork with the garlic with a small amount of oil.
- 4In a large mixing bowl, add shallots, cooked chicken (or pork), khao koor, ground Thai chile powder, chili flakes, fish sauce, and lime juice. Toss gently until mixed well.
- 5Add bean thread noodles, spring onion, cilantro, and toss it together a little (not too much).
- 6Transfer to a dish and top with a generous amount of whole fresh mint leaves.
- 7If not using the noodles, serve over rice with a side of fresh veggies, like sliced cuccumber, sliced green cabbage, raw sugar snap peas, etc.
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Nutritional Facts for Thai Chicken (Or Pork) Salad With Glass Noodles - Larb Woosen Ga
Serving Size: 1 (183 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 452.5
- Calories from Fat 73
- Total Fat 8.1 g
- Saturated Fat 2.0 g
- Cholesterol 158.9 mg
- Sodium 1982.3 mg
- Total Carbohydrate 41.1 g
- Dietary Fiber 3.1 g
- Sugars 1.9 g
- Protein 52.8 g